Friday, November 16, 2012

Meat Lovers No Bean Chili

I knew we would love this recipe and I was right! I thought about not using the sausage and next time I will leave that out. Don though it was too soft after cooking all day. I had 3 # of stew meat, so I used 3 cup of beef broth.
Meat Lovers No Bean Chili

2 pounds beef stew meat (frozen is fine)
10 ounces smoked andouille sausages, sliced
1 (14-ounce) can diced tomatoes (whole can)
1 onion, peeled and diced
4 cloves garlic, minced (or about 2 teaspoons garlic powder)
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon kosher salt
2 cups beef broth

Use a 6-quart slow cooker. I didn't brown anything for this recipe, but merely plopped it all in and turned the slow cooker on. Load everything into your cooker --- meat, sausages, tomatoes, onion, garlic, and all the seasonings. Stir in the broth. Cover, and cook on low for 8 to 10 hours. For chili, the longer the better, in my opinion -- get the flavors to really meld together and provide the meat an opportunity to fall apart.

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